In a large saucepan combine shallots, wine, peppercorns, and brandy, and reduce until almost all liquid is absorbed or has evaporated. Add cream and reduce by half, then whisk in butter a little at a time. Strain sauce and adjust seasoning. Set aside.

In another saucepan lightly sauté crawfish tails until tender and opaque, less than 2 minutes. Add to brandy cream sauce.

Bring a medium saucepan of water and salt to a boil. Slice potatoes crosswise about 1/8 inch thick and add to the water. Return to a boil and cook 2 minutes. Set aside.

Sauté corn in olive oil over medium-high heat for about 2 minutes, then add sliced potatoes and bacon. Just before the corn and potatoes are tender, approximately 10 minutes, add the arugula and lightly wilt. Set mixture aside and keep warm.

Sea Bass

Preheat oven to 400 degrees. In a large sauté pan over high heat, sear fish in olive oil until lightly browned. Brush each filet with about 3 to 4 tablespoons barbecue sauce and roast in oven for 5 minutes. Baste with remaining sauce (do not turn) and continue roasting until a paring knife passes cleanly through the filet.

To serve, put warm potato-corn-arugula mixture in center of each plate and ladle crawfish butter around it, distributing the crawfish tails evenly. Put a fish filet on top of the potato mixture and scatter halved tomatoes attractively around plate. Serves 6.

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